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Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis)

Citation

Yousif, AM and Deeth, HC, Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis), Food Chemistry, 81, (2) pp. 169-174. ISSN 0308-8146 (2003) [Refereed Article]

Copyright Statement

Copyright 2002 Elsevier Science Ltd. All rights reserved.

DOI: doi:10.1016/S0308-8146(02)00409-0

Abstract

Two varieties of adzuki grown in Australia, Bloodwood and Erimo, were stored for up to 6 months at three temperatures (10, 20 and 30C), and two relative humidities (RH; 40 and 65%). The amount of cell wall material increased with time under all storage conditions. This increase was greatest at 30C and 40% RH. Storage time and conditions did not affect the total pectin levels in the cell wall. Erimo constantly exhibited a higher total pectin level than Bloodwood. The Bloodwood soluble pectin, Ca++ and Mg++ and Erimo Ca++ in the cell wall remained stable during storage, while the Erimo soluble pectin and Mg++ exhibited a slight decrease at 20 and 30C after 3 months of storage.

Item Details

Item Type:Refereed Article
Keywords:adzuki, cell wall, divalent cations, pectin, storage
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Crop and pasture production
Research Field:Crop and pasture post harvest technologies (incl. transportation and storage)
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Grain legumes
UTAS Author:Yousif, AM (Dr Adel Yousif)
ID Code:136799
Year Published:2003
Web of Science® Times Cited:17
Deposited By:Agriculture and Food Systems
Deposited On:2020-01-17
Last Modified:2020-03-24
Downloads:0

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